• 1  18.25 ounce package of yellow cake mix

Key Lime Filling

• 1 cup sugar
• 3 tablespoon cornstarch
• 1/4 teaspoon salt
• 1/2 cup water
• 1/4 cup fresh key lime juice
• 1 tablespoon butter or margarine
• 2 teaspoons grated key lime rind
• 4 egg yolks

Meringue

• 4 egg whites
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon vanilla
• 3/4 cup sugar

Directions:

prepare cake mix as directed on package for two 8 or 9 inch layer cake.  cool layers completely.  combine 1 cup sugar, cornstarch and salt in medium size heavy saucepan.  Gradually stir in water, lime juice, butter and rind.  cook over medium heat until mixture boils and thickens, stirring constantly.  REmove from heat.  Beat egg, yolks, slightly, gradually stir in about 1/4 of hot lime mixture into egg yolks.  Return egg yolk mixture to saucepan and cook for 2 to 3 minutes, stirring constantly.  Cool.

To make the Meringue:

Beat egg whites, cream of tartar and vanilla until foamy in large mixer bowl.  Gradually add 3/4 cup of sugar, beating until stiff peaks form.

To Assemble Cake:  Heat oven to 450 degrees.  Split each layer in half, horizontally, to form 4 layers.  Place 1 layer on ovenproof serving plate; spread with 1/3 of the filling.  Repeat with remaining layers and filling.  Spread meringue over sides and top of cake.  Bake the frosting cake for 4 to 5 minutes or until meringue is light golden brown.  Store in refrigerator until ready to serve.

Yields 1 cake